比较发芽和固态发酵对糙米营养及感官品质的影响

Comparation of effects of germination and solid-state fermentation on nutritional and sensory quality of brown rice

中文关键词:  发芽糙米  固态发酵  酚类  感官品质

英文关键词:germinated brown rice  solid-state fermentation  phenols  sensory quality

中文摘要:

      目的 比较发芽和混菌固态发酵模式对糙米营养成分、质构特性和感官品质的影响。方法 采用国家标准法测定糙米中淀粉、还原糖、粗脂肪、膳食纤维等成分, 并探究其快消化淀粉含量、慢消化淀粉含量、抗性淀粉含量、总酚含量、二苯代苦味酰基自由基(2,2-diphenyl-1-picrylhydrazy, DPPH)清除率、感官品质和质构特性。结果 发酵糙米还原糖、快消化淀粉含量显著低于发芽糙米, 而慢消化淀粉含量、抗性淀粉含量、蛋白消化率、总酚含量、DPPH清除率、α-糖苷酶抑制率显著高于发芽糙米(P<0.05)。发酵糙米饭感官评分略低于发芽糙米。结论 相较传统的发芽方法, 混菌发酵更能提升糙米营养成分和生物活性物质, 且在抗氧化、抑制α-葡萄糖苷酶活性方面有积极作用。

英文摘要:

      Objective To compare the effects of germinating and mixed solid state fermentation modes on nutritional composition, texture characteristics and sensory quality of brown rice. Methods Starch, reducing sugar, crude fat and dietary fiber in brown rice were determined by national standard method. The content of fast digested starch, slow digested starch, resistant starch, total phenol 2,2-diphenyl-1-picrylhydrazy (DPPH) scavenging rate, sensory quality and texture characteristics were investigated. Results The content of reducing sugar and fast digested starch in fermented brown rice were significantly lower than those in germinated brown rice, while the content of slow digested starch, resistant starch, protein digestibility, total phenol content, DPPH clearance rate and α-glycosidase inhibition rate were significantly higher than those of germinated brown rice (P<0.05). Fermented brown rice had a slightly lower sensory score than germinated brown rice. Conclusion Compared with the traditional germination method, mixed fermentation can improve the nutritional composition and bioactive substances of brown rice. In addition, it has positive effects on anti-oxidation and inhibition of α-glucosidase activity.